7 Roasted Carrot Dip


Preparation info

  • Serves

    4 to 6

    • Difficulty


Appears in

V is for Vegan

By Kerstin Rodgers

Published 2015

  • About

This makes a good lunch option with the Vegan Malt Loaf.


  • 6 large, crunchy, sweet carrots, topped, tailed, and pared
  • 2 to 3 garlic cloves, unpeeled
  • 3 Tbsp olive oil, plus extra for roasting
  • 2 Tbsp agave nectar
  • 1 Tbsp coriander seeds
  • Juice of ½ lemon
  • Sea salt


    Preheat your oven to 400°F [200°C] and toss the carrots and garlic cloves (in their skins) in some olive oil. Spread out in a roasting pan and roast for 15 to 20 minutes, then remove from the oven, slip the garlic cloves from their skins and leave to cool.

    Put the carrots, garlic, olive oil, agave nectar, coriander seeds, lemon juice, and salt to taste in a powerful blender or Vitamix and process until smooth (you can leave it as a rougher texture if you prefer). Drizzle and/or sprinkle over the garnish ingredients to serve.